- 225g Asda Dark Chocolate
- (For white truffles) 225g Asda White Chocolate
- 150ml double cream
- 75ml double cream
- 2 tbsp Asda Caribbean White Rum with Coconut
- 3 tbsp Drambuie (or Tia Maria, Cointreau or brandy)
- 40g desiccated coconut
- 4 tbsp cocoa
(For white chocolate truffles use the same truffle mixture, using 225g Asda White Chocolate and 75ml double cream)
Chop 225g of Asda Dark Chocolate and put in a bowl. Heat 150ml of double cream until just simmering. Immediately remove from the heat and pour onto the chocolate. Stir until the chocolate has melted and the mixture is smooth.
Stir in 2 tbsp Asda Caribbean White Rum with Coconut (or Malibu) and 40g desiccated coconut and chill for 4 hours.
Stir in 2 tbsp Drambuie (or Tia Maria, Cointreau or brandy) and chill for 2 hours.
Put 4 tbsp cocoa on a plate, using 2 teaspoons, shape the mixture into small balls and roll in cocoa. Put on another plate and chill.
Put 4 tbsp desiccated coconut on a plate. Shape the mixture into balls as before and roll them in the coconut to coat. Put on another plate and chill.